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Chinese Cucumber Salad
4.3 from 6 votes

Chinese Cucumber Salad

Restaurant style crunchy, refreshing cucumbers dressed in an unmistakably Chinese dressing of sesame, soy and rice vinegar. An essential accompaniment to any Chinese spread.

Prep Time
25 mins
Total Time
25 mins
Servings: 4
Calories: 81 kcal
Course: Side Dish, Salad, Appetizer
Cuisine: Chinese

Ingredients

  • 1 cucumber (large English/hothouse cucumber)
  • 1 tsp salt
  • 1 tsp sugar
For the dressing
  • ½ tsp salt
  • ½ tsp sugar
  • 1½ tbsp rice vinegar or Chinkiang vinegar (black)
  • 1 tbsp sesame oil
  • 2 tsp soy sauce (light)
  • 1 tbsp peanut oil
  • 2 garlic minced, cloves
  • ½ tsp ginger (minced)
  • sesame seeds (for garnish)

Instructions

    Cup of Yum
  1. Cut cucumber in half, and using a teaspoon, scrape out the seeds and discard. Cut the cucumber in half lengthways and then cut into 1-inch pieces.
  2. Toss the cucumber pieces into a sieve over a bowl and then sprinkle over the salt & sugar. Mix a little and then leave for 20 minutes to let the moisture seep out.
Making the dressing
  1. Whisk together the salt, sugar, rice vinegar, sesame oil, soy sauce, peanut oil, minced garlic and minced ginger. Set aside.
  2. After 20 minutes, tumble the cucumber onto a clean tea towel. Gather up and squeeze out the excess moisture, be firm but don’t utterly destroy the cucumber inside!
  3. Tip the cucumber back into a bowl and pour over the dressing. Toss gently then decant to a serving platter. You can chill the cucumber salad up to 6 hours – it’s best served cold! Just before you serve, sprinkle with toasted sesame seeds.

Notes

  • Remove the cucumber seeds to achieve a firmer, less watery salad. Even English cucumbers, which are naturally less watery, benefit from removing some seeds using a teaspoon.
  • Add a kick of spice. Just before serving, drizzle some chili oil for a delightful combination of heat and freshness in every bite.
  • Experiment with black vinegar (Chinkiang vinegar) for a richer, more intense sourness. It can bring a delightful depth to the dressing.
  • Toast sesame seeds at home for maximum flavor. Dry toasting sesame seeds at home enhances their flavor significantly. While pre-toasted seeds are available, they often lack the fullness of flavor. Experience the wonderful difference of toasting at home yourself.
  • Serving: This dish pairs well with a variety of dishes. It complements perfectly with my tasty recipe for Chilli Oil Dumplings or spicy Xinjiang Lamb Skewers. Further suggestions are provided below...
  • Storage: Refrigerate the salad once prepared as it is most enjoyable when served cold. I typically make mine up to 5 hours ahead, and any leftovers are stored tightly covered in the fridge for up to 4 days. Cucumber does not freeze well, so I strongly advise against freezing it.

Nutrition Information

Calories 81kcal (4%) Carbohydrates 4g (1%) Protein 1g (2%) Fat 7g (11%) Saturated Fat 1g (5%) Sodium 1042mg (43%) Potassium 102mg (2%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 54IU (1%) Vitamin C 3mg (3%) Calcium 13mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 81

% Daily Value*

Calories 81kcal 4%
Carbohydrates 4g 1%
Protein 1g 2%
Fat 7g 11%
Saturated Fat 1g 5%
Sodium 1042mg 43%
Potassium 102mg 2%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 54IU 1%
Vitamin C 3mg 3%
Calcium 13mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.